Creamers with improved texture/mouthfeel and method of making thereof

Abstract

The present invention relates to beverage products, in particular a liquid non-dairy creamer composition having a texture similar to a sweetened condensed milk or yogurt-like. The composition comprises oil in the range of 10-16 wt/wt %; caseinate salts in the range of 1.5 to 2.2 wt/wt %; mono-/diglycerides in the range of 0.13 to 0.3 wt/wt %; tartaric acid esters of monoglycerides in the range of 0.4 to 0.8 wt/wt %; kappa-carrageenan in the range of 0.06 to 0.09 wt/wt %; iota-carrageenan in the range of 0.05 to 0.11 wt/wt %; and guar gum in the range of 0.1 to 0.4 wt/wt %.

1 . A liquid non-dairy creamer composition comprising:
 oil in the range of 10-16 wt/wt %;   caseinate salts in the range of 1.5 to 2.2 wt/wt %;   mono-/diglycerides in the range of 0.13 to 0.3 wt/wt %;   tartaric acid esters of monoglycerides in the range of 0.4 to 0.8 wt/wt %;   kappa-carrageenan in the range of 0.06 to 0.09 wt/wt %;   iota-carrageenan in the range of 0.05 to 0.11 wt/wt %; and   guar gum in the range of 0.1 to 0.4 wt/wt %.   
     
     
         2 . The creamer of  claim 1  is Extended Shelf-Life (ESL) or aseptic shelf-stable liquid creamers with sweetened condensed milk-like texture. 
     
     
         3 . The creamer of  claim 1  is ESL or aseptic shelf-stable liquid creamers with yogurt-like texture. 
     
     
         4 . The creamer of  claim 3 , further comprises a calcium lactate in the range of 0.1 to 0.3 wt/wt %. 
     
     
         5 . The creamer of  claim 1 , wherein the oil is high oleic oils comprising a vegetable oil selected from the group consisting of high oleic canola, high oleic soybean oil, high oleic sunflower, high oleic safflower and combinations thereof. 
     
     
         6 . The creamer of  claim 1 , wherein caseinate salts is selected from the group consisting of sodium caseinate, calcium caseinate and combinations thereof. 
     
     
         7 . The creamer of  claim 1 , further comprises sugar selected from the group consisting of sucrose, lactose, glucose, fructose, sweetener and combinations ranging from 0 to 40 wt/wt % of the creamer. 
     
     
         8 . The creamer of  claim 1  further includes a buffer selected from the group consisting of dipotassium phosphate, potassium citrate, sodium citrate, sodium bicarbonate or combination thereof 
     
     
         9 . A beverage comprising the creamer according to  claim 1 . 
     
     
         10 . The beverage of  claim 9  is a coffee, tea, or chocolate. 
     
     
         11 . A process of preparing the creamer of  claim 1  comprising:
 dissolving caseinate salts, mono-/diglycerides, tartaric acid esters of monoglycerides, kappa-carrageenan, iota-carrageenan, and guar gum in hot water under high shear mixing; 
 (ii) adding oil to the mixture of step (i) under high shear mixing; 
 (iii) homogenizing the composition at temperature ranging from 70-85° C.; 
 (iv) sterilizing the composition using ultra-high temperature (UHT) treatment at 138-147° C.; 
 (v) homogenizing the composition at temperature ranging from 70-85° C.; 
 and 
 (vi) cooling and filing the creamer under aseptic conditions.